This is a delicious and easy pizza snack idea that hovers some where between savoury and sweet.
It definitely needs a glass of something to go with it, but the conflicting flavours present a few challenges. I felt compelled to consult with a couple of my wine guru friends on this. Suggestions ranged from a lovely off dry Riesling to a fruit driven unwooded Chenin Blanc, to a Gewurtztraminer. You want a wine that stands up to the sweet and compliments the salty blue cheese.
I like to use a creamy Gorgonzola which is probably my all-time favourite cheese, but a locally made Gorgonzola-style cheese like Simonsig’s Simonzola works beautifully too.
As far as the pizza base is concerned, I’m in the throws of testing a number of dough recipes to come up with the best and easiest one, and this is taking longer than planned. So as a result I have not included a recipe here. You will have to use whatever very thin base pizza recipe you can find, or use a tortilla as I love to do. The toppings are fairly light on this, it cooks really quickly, so a thin base is essential.
I caramelised the onions exactly like I did for a pissaldiere and just left out the anchovies. Cook the onions slowly until they become gooey, soft and sweet.
I spread a very light layer of Mascarpone cheese over the base, added a thin layer of onions, and dotted small chunks of blue cheese in amongst these. I scattered over a few thyme leaves and baked in a hot oven of 200 C for about 5 minutes until everything is bubbling.
Once out, I sliced figs thickly to be placed on top (you will use a bout 2 figs per pizza), and drizzled over a thick and syrupy balsamic reduction.
I look forward to connecting with you again in the future.
Visit my Drizzle and Dip Facebook page to get updates of all my posts.